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Food Science Jennifer Holt

Food Science Jennifer Holt. HTE 1603 Portfolio Rubric 10% of Final Grade/100 Points Organization/Neatness: 40 points ____ Rubric with your name ____ Current resume ____ Sectioned by tabs according to food type

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Food Science Jennifer Holt

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  1. Food ScienceJennifer Holt HTE 1603 Portfolio Rubric 10% of Final Grade/100 Points Organization/Neatness: 40 points ____ Rubric with your name ____ Current resume ____ Sectioned by tabs according to food type (sauces, vegetables, Proteins, etc with corresponding photos) ____ Relevant certifications/scholarships/letters of commendation, ____Photos of Class Work (minimum of 50): 25 points ___ Recipes w/Notes or Changes: 25 points (typed) ___ Class Notes and Handouts: 10 points Comments:

  2. Jennifer M. Holt • 2101 Market Street, Apt 535, Denver, CO, 80205 • Phone: 623-695-5924 Email: jen86holt@yahoo.com • Objective • To gain valuable experience related to my future career goal of becoming a Registered Dietician. • Education • Durham Technical CommunityCollege August 2010-March 2012 • Biology101, Biology 102, Organic Chemistry and basic Anatomy and Physiology • Metro State University of Denver • Introduction to Nutrition, Nutrition Professions, Weight loss Management, Food Science, ServeSafe, Anatomy and Physiology 1 and 2 • Chemistry, Food Fundamentals, and Health Care Organization 101 and 102 and Biological and Organic chemistry. • Experience • 302 Airlift Wing-Peterson AFB, CO May2012-Current • Air Force Reserve Command Post Controller • Currently working toward a certification in Emergency Actions Control. • 440th Air Lift Wing Command Post-Pope AFB Fayetteville, NC April 2010-May2012 • Emergency Actions/Command and Control Controller • Reservist Emergency Actions Controller • Certified Physical Training Leader/CPR certified • HealthEme.comMarch 2011-July 2011 • Wellness Coach • Planned daily and weekly recipes plans based upon low carbohydrate, Mediterranean, and Dash Diets. • Created and Posted (to HealthEme.com) 20+ meal plans leveraging a variety of diets utilizing NutriBase software. • Analyzed/implemented local grocery product offerings into personalized dietary programs. • General Nutrition Center (GNC)- Glendale, AZ/Littleton, CO Feb 2010- Aug 2010 • Sales Representative • Counseled an average of 23 customers per a day while furthering their nutritional/dietary goals. • Communicated a detailed knowledge of the benefits surrounding supplements, vitamins, and minerals. • 56th Fighter Wing Command Post-Luke Air Force Base, AZ Aug 2006-April 2010 • Emergency Actions/Command and Control Controller • Unit Deployment Manager for 14+ personnel-prepared active duty forces for overseas military service. • Qualified for a Top Secret security clearance – awarded to only 10% of active duty military personnel. • Certified Physical Fitness Leader – evaluated and documented the physical fitness aptitude of 40 personnel. • Notable Volunteer Experience • Fit to fight Leader-Pope Air Force Base • Aided those in need of physical fitness enhancement in order to pass the Air Force Physical Training Test. • Hinsdale Hospital Volunteer • Worked the information desk and disseminated information to visitors and patients. • Seeds of Hope • Volunteered in the cultivation and maintenance of Durham Inner-City gardens while mentoring teenage youth. • Front desk Volunteer • Hinsdale Hospital (Hinsdale Il) for three years. • Physical Training Leader (Peterson Air Force Base)

  3. Knife and Knife Skills • Experience with the Following Knives • Stamped • Forged • Chef • Paring • Slicer • Boning • Fillet • Steel • Handling a Knife • Straight down, low and at your side when walking • Hands in a natural position when using • Curl fingers • Use knuckles as a guide • Honing a Knife • 20 degree angle • Hone the whole blade over the whole steel • Repeat on either side, alternating, about 1 dozen times • Sanitize knife after honing • Knife Cuts • Large Dice: ¾” X ¾” X ¾” • Medium Dice: ½” X ½” X ½” • Batonnet: ¼” x ¼” x 2 ½” • Small Dice: ¼” x ¼” x ¼” • Brunoise: 1/8 x 1/8 x 1/8 • Julienne: 1/8 x 1/8 x 2 ½”

  4. Weights and Measures Dash……………………………………. less than 1/8 teaspoon 3 Teaspoons……………………………1 tablespoon 2 Tablespoons………………………… 1 fluid ounce 4 Tablespoons…………………………. ¼ cup 8 Tablespoons…………………………. ½ cup 16 Tablespoons………………………...1 cup 1 Cup……………………………………. 8 fluid ounces 2 Cups………………………………….. 1 pint/16 ounces 4 Cups………………………………….. 1 quart/32 ounces 2 Pints…………………………………... 1 quart/32 ounces 1 Quart………………………………….. 32 ounces 1 Pound………………………………….16 ounces 4 Quarts………………………………….1 gallon 1 Gallon………………………………….128 ounces 1 gallon = 4 quarts = 8 pints/pounds = 16 cups = 128 ounces 1 large egg = approximately 2 ounces 1 large egg white = 1.44 ounces 1 large egg yolk = .66 ounces Volume measurements should be used for liquids Weights should be used for dry ingredients Water, eggs, milk and butter can be weighed or measured the same because they have the same density/volume

  5. Contents Sauces and Dressings Buerre Blanc Remoulade Hollandaise Classic Salad Dressing Creamy Coleslaw Salads and Sides Creamy Coleslaw Classic Spinach Salad Fruit Salad Roasted Beet Salad Blanched Asparagus Skillet Potatoes Plantains Main Dishes Ratatouille Jerk Chicken Wings Fried Chicken with Pan Gravy Sautéed Chicken Breast Beef Wellington Pan-Seared Salmon Eggs Benedict Poached Shrimp Stocks Chicken Stock Coconut Salmon Stock Mirpoix Breads Shortcake Cheese Soufflé Dessert Ice Cream Base Booster Bar

  6. Sauces & Dressings

  7. Beurre Blanc Ingredients 1 floz white wine vinegar 4 floz white wine 1.5 tsp salt .5 tsp ground white pepper 1 oz minced shallot 2 lb whole butter chilled Directions Combine the white wine, white wine vinegar, salt, white pepper, and shallot in a small saucepan. Reduce the mixture until approximately 2 tablespoons of liquid remain. If more than 2 tablespoons of liquid are allowed to remain, the resulting sauce will be too thin. For a thicker sauce, reduce the mixture au sec (until nearly dry). Cut the butter into piecs approximately 1 ounce in weight. Over low heat, whisk in the butter a few pieces at a time, using the chilled butter to keep the sauce between 100 degrees F and 120 degrees F Once all the butter has been incorperated, remove the saucepan from the heat. Strain through a chinois and hold the sauce at a temperature between 100 degrees and 130 degrees F for service.

  8. Remoulade Ingredients 3 pasteurized egg yolks 1/8 tsp salt 1 Tbsp. lemon juice 12 floz vegetable oil 1 tsp very hot water TT salt and white pepper 2 oz capers, drained and chopped 2 oz cornichons chopped 3 Tbsp. chives, chopped 1 Tbsp. Dijon mustard 2 anchovy fillets TT Tabasco .5 tsp Worcestershire Directions Combine the egg yolks, salt and lemon juice in a mixing bowl or a food processor. While whisking, add the oil in drops to form an emulsion. When the mixture thickens, the remaining oil can be added in a slow, steady stream. Add the hot water and mix to the lighten the mayonnaise color. Adjust the white pepper and salt adding additional lemon juice if necessary. *At this stage you have made mayonaise 3. Stir in the remaining ingredients by hand. If the sauce is too thick, thin it with 1 Tbsp red wine vinegar into which 1 tsp sugar has been dissolved.

  9. Hollandaise Ingredients 1.5 teaspoons crushed white peppercorns 3 floz white wine vinegar 2 floz water 6 pasteurized egg yolks 1.5 floz lemon juice 1 pt. warm, clarified butter TT salt and peppe TT cayenne pepper Directions Combine the peppercorns, vinegar, and water ina small saucepan and reduce by one-half. Place the egg yolks in a stainless stell bowl. Strain the vinegar-and-pepper reduction through a chinois into the yolks. There should be .5 floz acidic reduction for each egg yolk used. Place the bowl over a double boiler, whipping the mixture continuously with a wire whip. As the yolks cook, the mixture will thicken. When the mixture is thick enough to leave a trail across the surface when the whip is drawn away, remove the bowl from the double boiler. Do not overcook the egg yolks. Whip in 1 floz lemon juice to stop the yolks from cooking. Begin to add the warm, clarified butter to the egg yolk mixture a few drops at a time, while constantly whipping the mixture to form an emulsion. Once the emulsion is started, the butter may be added more quickly. Continue until all the butter is incorperated. Whip in the remaining lemon juice. Adjust the seasonings. Strain the sauce though cheesecloth if necessary and hold for service in a warm bainmarie. This suace may be held for approximately 1-1.5 hours.

  10. Salads & Sides

  11. Cole Slaw Ingredients • 3 cups Carrots shredded • 3 cups Red Onion shredded • 3 cups Cabbage shredded • 2 T sugar or to taste • 2 T White Wine Vinegar • 1 Cup Mayonnaise • Salt • Pepper Directions • Combine carrots, red onion, cabbage, sugar, vinegar and mayonnaise in a bowl. • Salt and Pepper to taste and serve cold.

  12. Classic Salad Dressing Ingredients 2 Tbsp. Dijon mustard 1/3 cup red wine vinegar 1 cup Olive oil TT salt and pepper Directions Whisk mustard and vinegar together in a bowl. Very slowly drizzle in olive oil. As the mixture begins to emulsify the oil can be added slightly quicker. Add salt and pepper to taste.

  13. Classic Spinach Salad Ingredients 6 cups fresh spinach 1 English cucumber, diced 2 tomatoes, diced .5 red onion, diced .5 cup roasted walnuts Directions 1. Combine above ingredients and toss with Classic Salad Dressing.

  14. Fruit Salad Ingredients 1 pineapple, cubed 1 pint black berries 1 pint raspberries 1 pint blueberries 1 pint strawberries, sliced 8 figs, chopped 2 star fruit, sliced 1 apple, chopped Directions 1. Combine prepared fruits and toss with fruit salad dressing if desired.

  15. Roasted Beet Salad Ingredients 8-12 beets, peeled 1.5 Tbsp. olive oil 1 oz goat cheese 1 oz roasted walnuts, coarsely chopped TT salt and pepper Directions Wrap beets in tin foil and drizzle with olive oil and season with salt and pepper TT. Roast in a 400 degree oven for 40-60 minutes Remove and let cool slightly Dice the beets and sprinkle with goat cheese and walnuts.

  16. Blanched Asparagus Ingredients • 1/2 pound asparagus • Salt • Water • Directions • Place asparagus in a medium pot filled with boiling salted water for 40 seconds. Remove asparagus and place in ice cold water.

  17. Roasted Red Potatoes Ingredients • 2 dozen Baby Red Potatoes • 1/3 cup Olive Oil • Salt • Pepper Directions Cut potatoes into a large dice, then toss to coat in the olive oil. Place potatoes on a sheet pan and roast in a 350 degree oven stirring every 10 minutes until done (about 30 minutes) Season potatoes with salt and pepper to taste and serve immediately.

  18. Plantains Ingredients 2 plantains 2 Tbsp. clarified butter TT kosher salt Directions peel and slice plantains. Heat butter over medium high heat and add plantains Sauteuntilgolden brown and flip Repeat on the other side Sprinkle with Kosher salt TT

  19. Ratatouille Ingredients 12 oz diced onion 1 Tbsp. chopped garlic 4 floz olive oil 6 oz green bell pepper, diced 6 oz red bell pepper, diced 12 oz eggplant, diced 8 oz zucchini, diced 24 oz tomato concassee 1 oz fresh basil chiffonade 1 oz salt TT black pepper Directions Method 1 Saute the onion and garlic in the oil Add the bell peppers, eggplant, and zucchini and saute until tender-approximately 10 minutes Add the tomoatoconcassee, basil and seasonings. Saute 5 minutes. Adjust seasonings. Method 2 Combine all the vegetables and olive oil tossing to coat the vegetable evenly in the oil Roast in a 400 degree oven for 45 minutes Sprinkle with basil and adjust seasonings.

  20. Main Dishes

  21. Jerk Marinade • Yield: about 2 cups1 medium onion, diced4 Habanero peppers, cored and seeded • -completely*1 tsp. peeled fresh ginger1 tsp. ground allspice1/2 tsp. ground cinnamon2 tsp. fresh thyme leaves1 bay leaf, crushed1 T. brown sugar2 tsp. ground black pepper3 T. white wine vinegar3 T. soy saucejuice of 1 limePulverize onions, chiles, and ginger in food processor. Stir inallspice, cinnamon, thyme, bay leaf, brown sugar, black pepper,vinegar, and soy sauce. Squeeze fresh lime juice over meatproduct and then coat meat with Jerk marinade (be sure to getit underneath the skin of chicken) and then refrigerate for 1hour for fish, overnight for meat.

  22. Fried Chicken with Pan Gravy Ingredients 20 Chicken Legs 20 Chicken Thighs 1 t Salt ¼ t Pepper ¼ t Onion Powder ¼ t Garlic Powder 1 t Oregano 2 cups Flour 4 cups Buttermilk Peanut Oil Directions Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Heat oil in deep fryer until a deep-fry thermometer registers 360. Mix the flour, 1/4 teaspoon pepper and the garlic powder and onion powder in a shallow bowl. Remove chicken from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels. Serve hot or at room temperature.

  23. Brined and Roasted Chicken Breasts • Directions • Add salt and sugar to hot water and mix until dissolved • Add cold water to mix then add ice until mixture equals 1 gallon • Add chicken breasts to mixture and allow to sit for 35 minutes • Remove chicken breasts from brine and pat dry • Heat a large non-stick pan and add clarified butter • Season chicken breasts with black pepper and dry herbs • Pan sear chicken breasts until golden brown on each side • Transfer chicken breasts to a sheet pan and roast in a 400 degree oven for about 15 minutes or until instant read thermometer reads 165 degrees. • While chicken breasts are roasting heat chicken stock in a sauce pan • Whisk together corn starch and ½ cup of water then slowly add to chicken stock until sauce is desired thickness. • Serve chicken immediately with sauce and garnish with dry herbs. Ingredients ½ gallon Hot Water 1 quart cold water ice 1 cup Kosher Salt ½ Cup Sugar 3 Tablespoons Corn Starch ½ cup Water 10 Chicken Breasts Clarified Butter Black Pepper Dry Herbs 3 cups Chicken Stock

  24. Beef Wellington Ingredients 4-4.5 lb beef tenderloin TT salt and pepper Vegetable oil as needed 1 cup Duxelle sauce 2 lbs. puff pastry Egg wash as need Directions Season the tenderloin with salt and pepper and sear in a small amount of oil in a large rondeau. Remove from the pan and cool. Spred the surface with the duxellesuace Roll the puff pastry dough into a rectangle appoximately and wrap the entire tenderloin and seal with egg wash Transfer the wellington to a baking sheet seam side down and brush the top with egg wash Bake the wellington in an 350 degree oven until the center reaches 125 degrees-approximately 40 minutes Allow the meat to rest 5 minutes after baking Slice and serve Duxelle 1/2 lb. Mushrooms (morels are great, but button mushrooms work) 2 Tbsp. unsalted butter; divided 3 Tbsp. finely chopped shallot Salt and pepper to taste 1/2 tsp. dried thyme or 1 1/2 Tbsp. fresh thyme leaves 1/4 cup dry vermouth, sherry, or white wine 1. Finely chop mushrooms in a food processor. 2. Twist towel around mushrooms and wring out as much liquid as you can over the sink. 3. Heat a large (10-inch) non-stick skillet over a burner set between medium and medium-high. 4. Add 1 tablespoon butter and swirl to melt and avoid burning. 5. Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme. 6. Cook, stirring frequently, until mushrooms appear dry and are beginning to brown; about 5 minutes. 7. Stir in remaining tablespoon of butter, and, when melted, the sherry or wine. 8. Cook, stirring frequently, until the vermouth has evaporated. 9. Remove from heat and cool.

  25. Pan-Seared Salmon Ingredients 5-4 oz salmon fillets Clarified butter as needed TT salt and pepper Directions Heat skillet over medium heat and add 1 Tbsp of clarified butter Distribute the butter around the pan and add salmon fillets that have been season with salt and pepper Cook approximately 3-4 minutes on each side Serve with buerreblanc sauce if desired

  26. Eggs Benedict Ingredients 8 eggs 1 tsp vinegar 8 slices Canadian bacon 4 english muffins split 2 Tbsp. clarified butter Directions To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. While eggs are poaching, brown the Canadian bacon in a medium skillet over medium-high. Heat clarified butter over medium heat and toast English muffins Top each English muffin with a slice of Canadian bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Garnish with paprika and an olive slice.

  27. Stocks

  28. Mirepoix Ingredients 50% Onions 25% Carrots 25% Celery Directions Sautee in butter *used in soup

  29. Fish Stock Ingredients Salmon carcass 2 (13.5 ounce) cans canned coconut milk 2 cups water 1 (1 inch) piece galangal, thinly sliced 4 stalks lemon grass, bruised and chopped 10 kaffir lime leaves, torn in half 1 teaspoon red powder 1 tablespoon green onion, thinly sliced 1 teaspoon dried red pepper flakes Directions Bring a pot of water to a boil. Add Salmon Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Stir in the lime juice. Season to taste with curry powder.

  30. Chicken Stock Ingredients • 5 Chicken Carcasses • 2 Onions • 4 carrots • 5 ribs of celery • Parsley • Thyme • 2 Bay Leaves • 8 Peppercorns • 4 ozButter Directions Sautee Mirepoix in Butter in the bottom of a stock pot Once the onions are translucent, add chicken carcasses, cover with water and simmer for one hour skimming off any scum that floats to the top. Strain stock before use in recipes

  31. Breads

  32. Shortcake Ingredients 4 lbs. all-purpose flour 3.5 oz baking powder 2 tsp salt 13 oz granulated sugar 1 lb 12 oz unsalted butter, cold 7 eggs 18 fl. Oz. milk Whole butter, melted as needed Granulated sugar as needed Directions • combine ingredients using the biscuit method • cut into 3-inch circles and space 2 inches apart on a paper-lined sheet pan • bake at 400 degrees until lightly brown, aproxiimately 15-18 minutes • remove from the oven and brush the tops with melted butter, then sprinkle with granulated sugar

  33. Gruyère and Parmesan Cheese Soufflé Ingredients Grated Parmesan cheese 1/4 cup (1/2 stick) butter 5 tablespoons all purpose flour Pinch of cayenne pepper Pinch of ground nutmeg 1 1/4 cups whole milk 1/4 cup dry white wine 6 large egg yolks 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/4 cups plus 2 tablespoons (packed) -coarsely grated Gruyère cheese (about 6 ounces) 1/4 cup finely grated Parmesan cheese 8 large egg whites Directions on next page.

  34. Gruyère and Parmesan Cheese Soufflé • Position rack in center of oven and preheat to 400°F. Generously butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Melt butter in heavy large saucepan over medium heat. Add flour, cayenne pepper and nutmeg. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks, salt and pepper in small bowl. Add yolk mixture all at once to sauce and whisk quickly to blend. Fold in 1 1/4 cups Gruyère cheese and 1/4 cup Parmesan cheese (cheeses do not need to melt). Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in remaining whites. Transfer soufflé mixture to prepared dish. Sprinkle with remaining 2 tablespoons Gruyère cheese. • Place soufflé in oven; reduce heat to 375°F. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

  35. Desserts

  36. Ice Cream Base Ingredients 1.5 qt. whole milk 1 pt. heavy cream 1 vanilla bean, split 16 egg yolks 20 oz. granulated sugar Directions • Combine the milk and cream in a heavy saucepan and bring to a boil • Whisk the egg yolks and sugar together in a mixing bowl • Temper the eggs with one-third of the hot milk. Return the egg mixture to the saucepan • Cook over medium heat, stirring constantly until the custard reaches 180 degrees. Pour through a fine mesh strainer into a clean bowl. • Chill the cooked ice cream base in an ice bath, then refidgerate overnight before processing.

  37. Booster Bar Ingredients • 2 cups sugar • 1 stick unsalted butter • .5 cup milk • 1 tsp. vanilla • 2 cups oatmeal • .5 cup peanut butter • .5 cups walnuts • 1 Tbsp. cinnamon • 20 caffeine pills, finely crushed • 1 cup chocolate chips • .5 cup butter • 1 Tbsp. cream Directions mix sugar, milk, and butter in a medium saucepan. Bring to a boil and allow to boil for 3 minutes. Remove from stove. Add vanilla and peanut butter and stir well. Add cinnamon and caffeine pills and combine. Slowly add oatmeal. Stir in walnuts. Spread into a 8x8 pan and press down until smooth. Ganache heat chocolate chips and butter in a medium saucepan once melted add cream and spread or drizzle over bar mixture cool before serving.

  38. Salmon Filleting Experience

  39. Miscellaneous Pictures

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